Avocado Salsa

After Thanksgiving it felt great to have something light and refreshing. You would think this is a guacamole, but I am a guacamole purist, so since this is not strictly a guacamole, I liken it more to an avocado salsa. I also prefer chunky over smooth - this is not a dip or a sauce - guacamole and salsa are fresh and full of colour - let their ingredients be seen and the textures mingle. If I wanted a sauce, I would call this a sauce. I can't stand seeing people (and companies) mangle great ingredients.

The flavours are all very strong on their own, but they marry so well together that no one flavour dominates. You can serve this with tortilla's, but the picture here shows me eating it on a shredded wheat cracker. It's uses are limitless - a condiment for fish tacos would be my first dish to use this with.

No oil - all that creamy sheen is from the avocado and lime juice

I make this every time I have the ingredients on hand.


Avocado Salsa

Avocado		3, cubed
Tomato		5 med, chopped
Red Onion		1/2 head, minced
Garlic		2 tbsp, minced
Lime Zest		1 stalk, finely sliced
Lime Juice		5 whole peppers
Thai Chili		1/4 cup
Cilantro		1/2 cup
Black Pepper		2 tbsp (ground)
Sea Salt		4 tbsp (1/6 pkg)

Preparation:

1. In a jar, add avocado cubes, diced tomato, garlic, lime zest, lime juice, chili paste, black pepper, sea salt.
2. Cap the jar and shake vigorously.
3. Let the jar stand while you prepare the cilantro. Once it has dried and been chopped, add it to the jar. It will seem as though it will not fit, but once it is coated with the salsa it will mix well. Adding it to an unmixed jar will hinder this process.
4. Shake to coat all leaves. Open and stir up from the bottom if it needs some help to get going.
5. Serve immediately, but the longer it steeps, the more flavour develops. Can be stored in the fridge for a little over a week (lime and salt are great preservatives).